Fit the K-Beater to the machine.

Add butter and milk into a small saucepan.
Place over a medium-high heat until simmering.
Remove from the heat and set aside.

Add plain flour, semolina flour and sugar into the Mixer bowl.
Attach the Mixer bowl to the machine and fit the splashguard.
Mix on speed 1 for 10 seconds until combined.
While the machine is running, gradually add the warm milk mixture into the Mixer bowl.
Mix on speed 1 for 2 minutes until combined.
Scrape the sides of the bowl with a spatula.
Mix on speed 1 for 1 minute until combined.

 

Transfer the dough to a work surface.
Knead until the dough comes together.
Place the dough back into the Mixer bowl.
Cover with a tea towel.
Let rest for at least 3 hours. 
(Tip: This allows the semolina to absorb moisture and soften.)

Line the baking trays with parchment paper.
Lightly flour the moulds.
Assemble the Food Processor attachment to the machine.
Fit the Knife Blade to the machine.
Add dates, oil and cinnamon into the Food Processor bowl.
Attach the lid and ensure it is locked into place.
Mix until a paste forms.
Transfer the mixture into a small mixing bowl.
Using wet hands, shape into hazelnut-sized balls.
Transfer the shaped dough onto the prepared baking trays and set aside.

Preheat the oven to 180ºC.
Transfer the dough from the Mixer bowl into a lightly floured work surface.
Knead for 5 minutes until soft and pliable.
Shape the dough into walnut-sized balls. 
Flatten each ball into a disc.
Hold it in the centre of your palm and press it into a cup shape.
Place a ball of the date mixture inside the cup.
Bring the edges of the dough over the filling.
Press the seams to seal.
Roll into balls and place them into the prepared moulds.
Once shaped, tap them out onto a work surface.
Place the cookies onto the baking tray and space them apart evenly.
Bake at 180ºC for 20 minutes or until golden.
Remove from the oven.
Turn out onto a wire rack and let cool completely.

 

Serve